Mushroom Magic in the Kitchen

If fresh mushrooms aren't available at your local market, dried mushrooms are a viable alternative for the following recipes. To reconstitute dried mushrooms, cover with boiling water and let water cool (about 10 minutes).The mushrooms should be soft. To drain, don't pour them through a sieve; instead, lift out of soaking liquid leaving any grit behind. Then strain soaking liquid to use in soup or in a sauce for the dishes in which the mushrooms are used. Cook reconstituted mushrooms as you would fresh ones.

Soba with Shiitake and Kale

Serves 4 / Made with buckwheat flour, Japanese soba noodles have a distinctive taste that is easily enhanced with just a few drops of soy and some wasabi, or Japanese horseradish.

2. In a large pot over high heat, bring water and salt to full boil. Add soba noodles, stir once or twice until water returns to boil, then cook undisturbed for 10 minutes or until noodles are cooked al dente.

3. Meanwhile, warm oil, red pepper flakes and garlic in sauté pan over medium-high heat until garlic begins to sizzle. Add mushrooms and kale and cook for 5 minutes, or until edges begin to brown. Add 1/2 cup pasta-cooking water and 2 tablespoons soy sauce; cook until liquid has evaporated to a glaze around mushrooms.